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Poster: robthewordsmith Date: Nov 3, 2009 3:40am
Forum: GratefulDead Subject: Re: Jerry on the Riverboat

Nice story, vapors. Sounds like an ideal time and place to enjoy Jerry close up.

Maybe I can pick your brains for cooking tips some time!

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Poster: vapors Date: Nov 3, 2009 2:30pm
Forum: GratefulDead Subject: Re: Jerry on the Riverboat

It’d be an honor to be of service Rob, although you seem to have the good cook reputation around here. Was thinking of putting together a joking reference to shepherd’s pie but my wits are failing me after a long day at work. Since it gets a bit of forum play and I had no idea what it was, I recently looked up haggis.
Here's a wee recipe for authentic Haggis taken from "Traditional Scots Recipes" by Janet Murray.

There are many different ways of making a haggis as far as the composition of the materials is concerned. Some people like minced tripe in it, some do not; some only like a very small portion of the lights (lungs). This recipe is a standard one, you may make adjustments as you wish.
Obtain the large stomach bag of a sheep, also one of the smaller bags called the King's hood, together with the 'pluck' which is the lights, the liver and the heart. The bags take a great deal of washing. They must be washed first in running cold water, then plunged into boiling water and after that, they must be scraped. Take great care of the bag which is to be filled for if it is damaged it is useless. When you are satisfied it is as clean as you can make it, let it soak in cold salted water overnight. The pluck must also be thoroughly washed; you cook it along with the little bag.
Boil the pluck and the little bag in a large pot with plenty of water, (leaving the windpipe hanging over the side of the pot as this allows impurities to pass out freely) for about an hour and a half before removing it from the pot and allowing it to cool. Reserve the cooking liquid for later use.
When cold, start preparing the filling by cutting away the windpipe and any gristle and skin. Use only a third of the liver and grate it, then mince the heart, the lights, and the little bag. It may be that you find that the heart and the king's hood are not boiled enough in the hour and a half, and if so, put them back in the pot and boil until tender.
Chop finely one-half pound of beef suet.
Toast three handfuls of oatmeal (finely ground oats, or rolled oats; NOT the "instant" or "quick cooking" oats) on a cookie sheet in the oven, and then mix all the ingredients - minced lights, grated liver, minced heart, minced king's hood, suet, oatmeal, salt and a good shaking of black pepper. Make this into a soft consistency with the water in which the pluck,etc. was boiled; then place into the stomach bag. Fill only a little over half full as the mixture swells. Sew up the bag with strong thread and the haggis is now ready for cooking.
Use a pot which will easily hold the haggis, and place a plate or trivet in the bottom of the pan. Place the haggis on the trivet, and add water to almost cover the haggis. Bring the water to a boil, and keep it boiling steadily for three hours, pricking occasionally to allow air to escape.
The haggis should be served on a platter without garnish or sauce.
Bon appetit.

(Remember - One whisky is all right; two is too much; three is too few.)

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Poster: robthewordsmith Date: Nov 3, 2009 2:52pm
Forum: GratefulDead Subject: Re: Jerry on the Riverboat

I enjoy spending time in the kitchen chopping and stirring at the end of the day, but I think any good cook reputation I have maybe comes down to some banter that Cush and I have every now and again.

If you don't mind giving some advice, what I'd really like to know is how to make a good chilli. I've tried various combinations of jalapenos, cayenne, coriander, garlic and so on but never seem to get it just right. Any pointers on this would be very gratefully received!

You're right about the whisky but I'll leave any smart remarks on haggis production to SDH...

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Poster: hippie64 Date: Nov 4, 2009 6:50pm
Forum: GratefulDead Subject: Re: Jerry on the Riverboat

Try Poblano and Cerrano peppers, Anaheims are nice also,a little hotter than the Poblano, Poblano's have a nice smoky flavor
Some people don't want beans in there chili, I do, and if you feel you'd like to try, I use 1 can of light red kidney beans , 1 can of dark red kidney beans and one can of black beans.
a good blend of ground beef and ground venison or pork if venison isn't available is also important.
Crushed and diced tomatos then top w/ tomato juice to thin to the consistancy you want.
One last note if your cooking beans in your chili watch the flame, to much fire will toughin the skins on the beans so only a slow simmer is needed.

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Poster: vapors Date: Nov 3, 2009 3:45pm
Forum: GratefulDead Subject: Re: Jerry on the Riverboat

I do take pride in my chili, and there are as many ways to make a good one as there are....

Started working up a comprehesible reply and will share soon - at the moment I am sidetracked (at a siding) pondering the value of my imput regarding Terrapin.

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Poster: robthewordsmith Date: Nov 3, 2009 3:49pm
Forum: GratefulDead Subject: Re: Jerry on the Riverboat

Much obliged to you. If you want to do cookstuff off forum email me at robthewordsmithATyahooDOTcoDOTuk.

Let me know when you have that!